prikaz prve stranice dokumenta Utjecaj tretmana ultrazvukom visoke snage na udio antocijana i stupanj neenzimatskog posmeđivanja voćnog nektra borovnice
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master's thesis
Utjecaj tretmana ultrazvukom visoke snage na udio antocijana i stupanj neenzimatskog posmeđivanja voćnog nektra borovnice

Zeko, Antonija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Cite this document

Zeko, A. (2012). Utjecaj tretmana ultrazvukom visoke snage na udio antocijana i stupanj neenzimatskog posmeđivanja voćnog nektra borovnice (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:785971

Zeko, Antonija. "Utjecaj tretmana ultrazvukom visoke snage na udio antocijana i stupanj neenzimatskog posmeđivanja voćnog nektra borovnice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:785971

Zeko, Antonija. "Utjecaj tretmana ultrazvukom visoke snage na udio antocijana i stupanj neenzimatskog posmeđivanja voćnog nektra borovnice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:785971

Zeko, A. (2012). 'Utjecaj tretmana ultrazvukom visoke snage na udio antocijana i stupanj neenzimatskog posmeđivanja voćnog nektra borovnice', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:785971

Zeko A. Utjecaj tretmana ultrazvukom visoke snage na udio antocijana i stupanj neenzimatskog posmeđivanja voćnog nektra borovnice [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 March 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:785971

A. Zeko, "Utjecaj tretmana ultrazvukom visoke snage na udio antocijana i stupanj neenzimatskog posmeđivanja voćnog nektra borovnice", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:785971

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